Mascarpone Stuffed French Toast with Cranberry Syrup Recipe

If you're looking for a great holiday breakfast or brunch recipe, look no further than Cooking with Ruthie's Mascarpone Stuffed French Toast with Cranberry Syrup recipe!

Ingredients

• 12 slices french or sourdough bread, sliced 1/2 inch thick
• 1 (8 ounce) neufatchel cream cheese
• 1/2 cup (4 ounces) mascarpone cheese
• 1/2 cup pecans, chopped
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon sea salt
• 6 eggs, beaten
• 3 cups 2% milk
• 1/4 teaspoon sea salt
• parchment paper
• Syrup:
• 1 cup fresh cranberries
• 2 cups pure maple syrup
• 3/4 teaspoon orange zest

Instructions

1. French Toast:
2. In a 10x14 baking dish place a piece of parchment paper (to prevent sticking while turning during baking).
3. Place 6 pieces of french bread in the bottom of baking pan. In a small mixing bowl combine cream cheese, mascarpone, pecans, brown sugar, cinnamon, 1/4 teaspoon sea salt.
4. Mix until incorporated. Spread mixture on each slice of french bread, distributing evenly. Place additional piece of bread on top.
5. Mix eggs, milk, salt in a small mixing bowl and evenly pour over pan.
6. Cover with plastic wrap. Refrigerate 12-24 hours. Preheat oven 375 degrees. Remove plastic wrap and bake for 1 hour-1 hour 10 minutes.
7. Using a large spatula carefully turn each stack over every 20 minutes to brown on all sides and ensure uniform baking.
8. Serve warm with Cranberry Syrup.
9. Syrup:
10. In a medium sauce pan pour syrup, add orange zest, bring to boil then reduce to simmer.
11. Add cranberries and cook 8 minutes until berries burst and juices run.
12. Serve warm. Refrigerate leftovers. Delicious!